The best part about summer is all the fabulous edible loot. Once June hits I find myself scrambling in my kitchen trying to can up as much food for the winter as absolutely possible. I feel like Frederick the mouse trying to make summer last well beyond the high temperatures and the green grass lazy days of summer.
Jam is probably the easiest thing in the world to make when it comes to canning. If you have never canned before check out Canning Across America to learn the basics. Buying the equipment isn’t much money and aside from the lids you can reuse everything.
I offer you, dear reader, my own recipe for rhubarb citrus jam. I hope you try it…and LOVE it as much as I do!
2.5 lbs unpeeled, fresh rhubard, chopped or sliced into small chunks (less than 1/2″)
6.5 cups sugar (I use raw cane sugar)
1 pouch CERTO liquid pectin
1 cup cold water
zest from 1 orange
- Place the chopped rhubarb in a heavy duty cooking pot, add water and cover.
- Bring to rolling boil (THIS IS IMPORTANT!) and let boil for 60 seconds.
- Remove from heat and measure out 4.5 cups of the soft rhubarb pulp.
- Return to pan, stir in pectin, bring back to boil and add sugar and zest.
- Return to rolling boil and let boil for 60 seconds. You will see foam appear.
- Remove from heat and stir for 3 minutes. The foam should settle.
- Fill glass jars leaving a 1/4″ headspace.
- Water bath for 10 minutes.